Eggless Pancakes

Eggless Pancakes

Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
spices, cinnamon, ground

Directions:
Lightly mix all ingredients in a fairly large bowl; leave 5-10 minutes to rise.
Its important only to mix the batter enough to moisten, as overmixing will make the pancakes tough.
Gently fold down; leave again for 5-10 minutes if you have the time, and gently fold down again.
Cook medium to medium-high on an oiled skillet till golden, carefully breaking apart any large lumps with the spatula.
Serve immediately.
For Vegan use only the soy milk and the soy yogurt.